Potential of figs from cultivars grown in subtropical regions for canning purposes
Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total so...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Embrapa Informação Tecnológica
2019-09-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103902&tlng=en |
| _version_ | 1819284596364148736 |
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| author | Paula Nogueira Curi Guilherme Locatelli Francielly Corrêa Albergaria Rafael Pio Luiz Antônio de Pádua Filho Vanessa Rios de Souza |
| author_facet | Paula Nogueira Curi Guilherme Locatelli Francielly Corrêa Albergaria Rafael Pio Luiz Antônio de Pádua Filho Vanessa Rios de Souza |
| author_sort | Paula Nogueira Curi |
| collection | DOAJ |
| description | Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano. |
| first_indexed | 2024-12-24T01:49:53Z |
| format | Article |
| id | doaj.art-4c03c40e693b465cad6918d4f4a149a6 |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-12-24T01:49:53Z |
| publishDate | 2019-09-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-4c03c40e693b465cad6918d4f4a149a62022-12-21T17:21:45ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212019-09-015410.1590/s1678-3921.pab2019.v54.00154Potential of figs from cultivars grown in subtropical regions for canning purposesPaula Nogueira Curihttps://orcid.org/0000-0002-9654-148XGuilherme Locatellihttps://orcid.org/0000-0003-1845-8637Francielly Corrêa Albergariahttps://orcid.org/0000-0001-5641-2889Rafael Piohttps://orcid.org/0000-0003-3730-8191Luiz Antônio de Pádua Filhohttps://orcid.org/0000-0001-6161-336XVanessa Rios de Souzahttps://orcid.org/0000-0003-1377-821XAbstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103902&tlng=enFicus caricaprocessed fruitsrheological characteristicssensorial quality |
| spellingShingle | Paula Nogueira Curi Guilherme Locatelli Francielly Corrêa Albergaria Rafael Pio Luiz Antônio de Pádua Filho Vanessa Rios de Souza Potential of figs from cultivars grown in subtropical regions for canning purposes Pesquisa Agropecuária Brasileira Ficus carica processed fruits rheological characteristics sensorial quality |
| title | Potential of figs from cultivars grown in subtropical regions for canning purposes |
| title_full | Potential of figs from cultivars grown in subtropical regions for canning purposes |
| title_fullStr | Potential of figs from cultivars grown in subtropical regions for canning purposes |
| title_full_unstemmed | Potential of figs from cultivars grown in subtropical regions for canning purposes |
| title_short | Potential of figs from cultivars grown in subtropical regions for canning purposes |
| title_sort | potential of figs from cultivars grown in subtropical regions for canning purposes |
| topic | Ficus carica processed fruits rheological characteristics sensorial quality |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103902&tlng=en |
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